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Cabbage

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everydayupsanddowns said:
That’s the very recipe! I have a battered and well-thumbed copy of Delia‘s Complete Illustrated Cookery Course that comes out every year to remind me.

Let us know how you find it @lizzieK 😛
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Me too! there are a few very well splattered and stained pages in my copy, one of which is the red cabbage one.
 
Robin said:
Me too! there are a few very well splattered and stained pages in my copy, one of which is the red cabbage one.
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That’s how you tell the popular dishes in all my cook books!
 
everydayupsanddowns said:
That’s how you tell the popular dishes in all my cook books!
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Think we have said this before. . If its a clean page we have not tried that recipe. Also the side is well worn it either opens at that page or its the next one. However i try a recipe once then its variations. Most dinners we call out of my head. John (hubby) says oh ig its out of her head it tastes better. I made Cauliflower chick oea soup a couple of days ago . Never again we said but as some left over so put in the freezer . Took out yesterday I tweaked it few more spices he said im enjoying this. So if you don't like something try spicing it up or down depending on taste. Also try adding less if its not allowed . I bake muffins and sweetener is in the recipe but i now leave out . It is all an experiment.
 
I have to say I have never, ever, only used the amount of spices in that red cabbage recipe between every layer - I always use more cinnamon, and more nutmeg. Plus - I've hardly ever been able to get good - sharp - Bramleys for the last 10 years which is a PITA. So - a soupcon more red wine vinegar - although I have used a small amount of malt vinegar plus water occasionally. Also, I used to be able to get powdered cloves, but not now, so have to chuck in a few a couple of times during the assembly AND you really need freshly grated nutmeg - if you buy it ready grated it just does not keep its flavour once opened.

All cookery is experimental anyway, even following a recipe!
 
trophywench said:
I have to say I have never, ever, only used the amount of spices in that red cabbage recipe between every layer - I always use more cinnamon, and more nutmeg. Plus - I've hardly ever been able to get good - sharp - Bramleys for the last 10 years which is a PITA. So - a soupcon more red wine vinegar - although I have used a small amount of malt vinegar plus water occasionally. Also, I used to be able to get powdered cloves, but not now, so have to chuck in a few a couple of times during the assembly AND you really need freshly grated nutmeg - if you buy it ready grated it just does not keep its flavour once opened.

All cookery is experimental anyway, even following a recipe!
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Balsamic works really well instead of red wine vinegar.
 
Nayshiftin said:
Think we have said this before. . If its a clean page we have not tried that recipe. Also the side is well worn it either opens at that page or its the next one. However i try a recipe once then its variations. Most dinners we call out of my head. John (hubby) says oh ig its out of her head it tastes better. I made Cauliflower chick oea soup a couple of days ago . Never again we said but as some left over so put in the freezer . Took out yesterday I tweaked it few more spices he said im enjoying this. So if you don't like something try spicing it up or down depending on taste. Also try adding less if its not allowed . I bake muffins and sweetener is in the recipe but i now leave out . It is all an experiment.
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Talking about spicing it up, I wax lyrical about Grape Tree for its nuts etc and I bought some Korean Barbeque spices and WOW were they HOT, I only used 2 teaspoons on some pork chops and it nearly blew our heads off.
 
Leadinglights said:
Talking about spicing it up, I wax lyrical about Grape Tree for its nuts etc and I bought some Korean Barbeque spices and WOW were they HOT, I only used 2 teaspoons on some pork chops and it nearly blew our heads off.
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Two WHOLE teaspoons?
Wow.
My tongue would go deaf for a week.
I put a tiny amount on the tip of a butter knife and tap it two or thee times over my chopping board, then I slide the meat across it one way, turn over and slide the other, then repeat for the next serving.
 
lizzieK said:
Thanks….will check out the recipe….have the cabbage so that is a good start!
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I fully expect it to become a winter staple for you. It’s always on our Christmas dinner list!
 
Drummer said:
Two WHOLE teaspoons?
Wow.
My tongue would go deaf for a week.
I put a tiny amount on the tip of a butter knife and tap it two or thee times over my chopping board, then I slide the meat across it one way, turn over and slide the other, then repeat for the next serving.
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They do not say how much to use on their spice mixed so it is always a bit of a guess, I have the fajita one and 2 teaspoons of that is fine.
 
DiabloT2 said:
Prompted by this thread I made coleslaw for myself and it went down well although the quantity was huge from a small cabbage. I do now have leftover mayonnaise which I need to use for something....
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You don't have to use whole cabbage, we just use about 1/3 of one then put rest in zip bag & place in salad box in fridge, find if you make to much & it sits for days it can become runny so always make fresh or enough to last 2 days max.
 
Leadinglights said:
They do not say how much to use on their spice mixed so it is always a bit of a guess, I have the fajita one and 2 teaspoons of that is fine.
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After trying the barbecue spice I have not ventured to try any others which are concoctions - once bitten, as they say.
 
lizzieK said:
Well, it certainly feels like Christmas! Frost thick on the ground this morning! ⛄️
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There has been frost and ice in front of the house all day - it faces North so never gets the sun at this time of year. If we ever get snow it sticks there longer than anywhere else on the road.
It is certainly cold even here on the south coast.
My neighbour blocked the pavement with his car last night and refused to move for some time - I thought I was going to have to abandon my mobility scooter and go back in the house. It was almost 19:30, and he was just sitting there with the engine running. I could not turn round because they leave their dustbins on the pavement. I don't know what the problem is for some people.
Roll on Springtime.
 
Drummer said:
There has been frost and ice in front of the house all day - it faces North so never gets the sun at this time of year. If we ever get snow it sticks there longer than anywhere else on the road.
It is certainly cold even here on the south coast.
My neighbour blocked the pavement with his car last night and refused to move for some time - I thought I was going to have to abandon my mobility scooter and go back in the house. It was almost 19:30, and he was just sitting there with the engine running. I could not turn round because they leave their dustbins on the pavement. I don't know what the problem is for some people.
Roll on Springtime.
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Drummer…That was not a nice experience….some people have no thought. ☹️
 
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